tag:blogger.com,1999:blog-27695951782822799382024-03-13T22:22:11.416-07:00#MezzogiornoDiBrunduQuesto Blog nasce da una grande passione per tutto il settore Food & Beverage... vedrò di regalarvi tante emozioni. Premetto che lo Chef Garpez è solo un appassionato e non un professionista che vi sponsorizzerà le sue ricette e quelle di altri amici ...oltre tutto ciò che riguarda il mondo del Food & Beverage compresi eventi del settore e tanto altro....Leggete, cucinate ..divertitevi :)
Saluti
Chef Garpez :)Anonymoushttp://www.blogger.com/profile/08841041190771071508noreply@blogger.comBlogger49125tag:blogger.com,1999:blog-2769595178282279938.post-44035932007785256282016-07-01T15:08:00.000-07:002016-07-01T15:08:01.243-07:00SPEZZATINO DI MANZO CON OLIVE AL PROFUMO MEDITERRANEO <b><span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><u>Salve a tutti...mi volevo scusare della mia lunga assenza dovuta a un milione di impegni tra cui studio , lavoro ed eventi vari, e provo a farmi scusare con questa semplice ricetta :</u></span></b><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: large;"><b><u>SPEZZATINO DI MANZO CON OLIVE AL PROFUMO MEDITERRANEO </u></b></span></div>
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<a href="https://2.bp.blogspot.com/-tKLo0vx0hZI/V3bprlRMy1I/AAAAAAAAAcg/A0PTmWzXgY4XqpwU7HfBhiA6bGIHOKOyQCLcB/s1600/13570136_10154450615904742_1842761849_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://2.bp.blogspot.com/-tKLo0vx0hZI/V3bprlRMy1I/AAAAAAAAAcg/A0PTmWzXgY4XqpwU7HfBhiA6bGIHOKOyQCLcB/s400/13570136_10154450615904742_1842761849_o.jpg" width="400" /></a></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><b><u>INGREDIENTI :</u></b></span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><b>- 500 gr. di carne di manzo a cubetti</b></span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><b>- olive verdi ( in salamoia)</b></span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><b>- cipolla</b></span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><b>- aglio</b></span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><b>- olio extra vergine di oliva</b></span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><b>- olio al ginepro</b></span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><b>- prezzemolo</b></span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><b>- pepe nero</b></span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><b>- pepe verde</b></span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><b>- rosmarino</b></span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><b>- vino bianco</b></span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><b><u>PREPARAZIONE :</u></b></span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Tagliare finemente cipolla e aglio , preparare il soffritto con olio extra vergine di oliva e olio al ginepro, dopo aggiunger la carne e mettere il coperchio per farla cuocere un pochino a fiamma bassa. Aggiungere le olive verdi,rosmarino e prezzemolo e continuar a far cucinar; aggiustar con sale, pepe nero e pepe verde ...infine sfumare a fiamma viva con del vino bianco...e lo spezzatino è servito: BUON APPETITO :)</span></div>
<br />Anonymoushttp://www.blogger.com/profile/08841041190771071508noreply@blogger.com0tag:blogger.com,1999:blog-2769595178282279938.post-62693737168048425822016-05-10T09:35:00.000-07:002016-05-10T09:35:15.089-07:00Ravioli alla Crema di zafferano & Speck disidratato <div style="text-align: center;">
<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Ravioli alla Crema di zafferano & Speck disidratato </b></span></div>
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<a href="https://3.bp.blogspot.com/-cokQqmFIN4o/VzINr6btxgI/AAAAAAAAAcQ/SgdDIj_TLGQ77HBPEesewJpdImvHA2dvACLcB/s1600/ravvv.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="318" src="https://3.bp.blogspot.com/-cokQqmFIN4o/VzINr6btxgI/AAAAAAAAAcQ/SgdDIj_TLGQ77HBPEesewJpdImvHA2dvACLcB/s400/ravvv.jpg" width="400" /></a></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;"><b>INGREDIENTI: </b></span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;"><b>- RAVIOLI</b></span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;"><b>- BURRO </b></span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;"><b>- LATTE </b></span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;"><b>- ZAFFERANO </b></span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;"><b>- SPECK</b></span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;"><b>- PEPE </b></span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;"><b>- SALE</b></span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;"><b>- OLIO</b></span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;"><b>PROCEDIMENTO:</b></span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;"><b>Prendere un pentolino e aggiungere un filino d'olio e aggiungere lo speck e continuare la cottura sino a renderlo croccante.</b></span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;"><b> In un altro pentolino far sciogliere del burro e aggiungere un pochino di latte per allungare un pò, a questo punto aggiungere lo zafferano ,sale e un pochino di pepe e terminare la crema di zafferano.</b></span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;"><b>Scolare i ravioli e aggiungerli nel pentolino con la crema , dove aggiungeremo lo speck disidratato... riponete nel vostro piatto eee...Buon appetito by Chef Garpez :)</b></span></div>
Anonymoushttp://www.blogger.com/profile/08841041190771071508noreply@blogger.com0tag:blogger.com,1999:blog-2769595178282279938.post-77777225826000730422016-05-04T03:58:00.000-07:002016-05-04T03:58:08.876-07:00Salmone in Crosta di Patate Profumate<div style="text-align: center;">
<b><span style="color: #cc0000; font-family: Georgia, Times New Roman, serif; font-size: large;">Salmone in Crosta di Patate Profumate</span></b></div>
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<a href="https://3.bp.blogspot.com/-D-EmnGIzsAk/VynUF5ZnOsI/AAAAAAAAAcA/VvrSGBKnh7MSGZ9Xo5bEBQNzsZbs9AywwCLcB/s1600/salmone%2Bin%2Bcrosta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://3.bp.blogspot.com/-D-EmnGIzsAk/VynUF5ZnOsI/AAAAAAAAAcA/VvrSGBKnh7MSGZ9Xo5bEBQNzsZbs9AywwCLcB/s400/salmone%2Bin%2Bcrosta.jpg" width="400" /></a></div>
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<span style="color: #cc0000;">Lo Chef Garpez decide di tornare sulle vostre tavole con un piatto semplice e buonissimo : Salmone in crosta di patate profumate.</span></div>
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<span style="color: #cc0000;"><b>INGREDIENTI :</b></span></div>
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<span style="color: #cc0000;"> - filetto di salmone </span></div>
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<span style="color: #cc0000;">- patate </span></div>
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<span style="color: #cc0000;">- origano</span></div>
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<span style="color: #cc0000;">- timo </span></div>
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<span style="color: #cc0000;">- pepe nero</span></div>
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<span style="color: #cc0000;">- sale </span></div>
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<span style="color: #cc0000;">- olio extra vergine di oliva</span></div>
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<span style="color: #cc0000;"><b>PREPARAZIONE :</b></span></div>
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<span style="color: #cc0000;">La preparazione di questo piatto è molto semplice. Pelate delle patate e le tagliate a rondelle sottili e le riponete sul piano della teglia. Prendete i filetti di salmone e li tagliate a strisce , accostandole a due a due, e li adagiate sulle patate , e li ricoprite ancora con rondelle di patate , condite il tutto con sale, pepe nero, olio extra vergine, origano e timo .... lasciate in forno a 180° per circa 30 minuti e...</span></div>
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<span style="color: #cc0000;">Buon appetito dallo Chef :)</span></div>
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Anonymoushttp://www.blogger.com/profile/08841041190771071508noreply@blogger.com0tag:blogger.com,1999:blog-2769595178282279938.post-22558048733698354282016-05-03T03:36:00.004-07:002016-05-03T03:36:45.461-07:00#MezzogiornoDiBrundu sempre con voi<span style="background-color: white; line-height: 18px; white-space: pre-wrap;"><span style="color: #cc0000; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Lo Chef Garpez e il suo Staff non vi hanno abbandonato ..ci vediamo presto con nuove ricette e nuove news su tutto il mondo del Food & Beverage ..continuate a seguirci ..Grazie :)</b></span></span>Anonymoushttp://www.blogger.com/profile/08841041190771071508noreply@blogger.com0tag:blogger.com,1999:blog-2769595178282279938.post-6717049828645069782016-04-06T08:39:00.005-07:002016-04-06T08:39:42.618-07:00Penne con Bresaola croccante, mozzarella & rucola by Chef Garpez <div style="text-align: center;">
<span style="color: #cc0000; font-size: large;"><b><u>Penne con Bresaola croccante, mozzarella & rucola </u></b></span></div>
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<a href="https://3.bp.blogspot.com/-HjAAmelE9lA/VwUsV9Txd8I/AAAAAAAAAbw/2I6n72m08qc1bmtFHQJcV50ek-JIu3d-Q/s1600/penne%2Bbresaola.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/-HjAAmelE9lA/VwUsV9Txd8I/AAAAAAAAAbw/2I6n72m08qc1bmtFHQJcV50ek-JIu3d-Q/s400/penne%2Bbresaola.jpg" width="400" /></a></div>
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<span style="color: #cc0000;">Dopo un pò di tempo di pausa lo <b>Chef Garpez</b> vi propone un piatto semplicissimo e veloce quanto ottimo :<b> Penne con Bresaola croccante, mozzarella & rucola .</b></span></div>
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<b><span style="color: #cc0000;">Ingredienti :</span></b></div>
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<b><span style="color: #cc0000;">- penne </span></b></div>
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<b><span style="color: #cc0000;">- bresaola </span></b></div>
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<b><span style="color: #cc0000;">- rucola </span></b></div>
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<b><span style="color: #cc0000;">- mozzarella </span></b></div>
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<b><span style="color: #cc0000;">- aglio </span></b></div>
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<b><span style="color: #cc0000;">- sale </span></b></div>
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<b><span style="color: #cc0000;">-olio </span></b></div>
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<b><span style="color: #cc0000;">-peperoncino </span></b></div>
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<b><span style="color: #cc0000;">Preparazione :</span></b></div>
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<span style="color: #cc0000;">Far rosolare della bresaola fatta precedentemente a tocchetti in una pentola, con dell olio, aglio e peperoncino. In un altro piatto intanto preparare della mozzarella a tocchetti con della rucola tagliata finemente . Quindi scolare la pasta e farla saltare con la bresaola , a acui aggiungeremo la mozzarella e la rucola....buon appetito by <b>Chef Garpez </b></span></div>
Anonymoushttp://www.blogger.com/profile/08841041190771071508noreply@blogger.com0tag:blogger.com,1999:blog-2769595178282279938.post-21272195979732717852016-03-31T07:08:00.001-07:002016-03-31T07:34:54.078-07:00Angolo Internazionale #MezzogiornoDiBrundu : Dolce marocchino alle arachidi '' Halwa zalijia '' by Daniela <div style="text-align: center;">
<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Dolce marocchino alle arachidi '' Halwa zalijia ''</b></span></div>
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<a href="https://4.bp.blogspot.com/-G7PAXDudVcA/Vv0t5aRQ5eI/AAAAAAAAAbI/C0LtdUjWNckeAhnx4hySOXKBPMYZji9xg/s1600/12914905_10154180427669742_1960917031_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" src="https://4.bp.blogspot.com/-G7PAXDudVcA/Vv0t5aRQ5eI/AAAAAAAAAbI/C0LtdUjWNckeAhnx4hySOXKBPMYZji9xg/s400/12914905_10154180427669742_1960917031_o.jpg" width="400" /></a></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">Ancora una volta la nostra più grande collaboratrice del Blog #MezzogiornoDiBrundu <b>Daniela</b> ci invia una sua ricetta, questa volta si cimenta nella preparazione di un dolce tipico Marocchino : <b>Halwa zalijia</b></span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>Ingredienti :</b></span></div>
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<span style="background-color: white; line-height: 15.36px; text-align: left; white-space: pre-wrap;"><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">500g di arachidi tostate salate
250g di miele millefiori
250g di cioccolato fondente
250g di cioccolato bianco
A piacere un pizzico di cannella</span></span></div>
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<a href="https://4.bp.blogspot.com/-imFU_T-KUU0/Vv0u0IZqfQI/AAAAAAAAAbY/SKyDQ-3Y98UD-lW6ZDhb24KoMVz8fxGwA/s1600/12948420_10154180427379742_1933004459_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-imFU_T-KUU0/Vv0u0IZqfQI/AAAAAAAAAbY/SKyDQ-3Y98UD-lW6ZDhb24KoMVz8fxGwA/s320/12948420_10154180427379742_1933004459_o.jpg" width="316" /></a></div>
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<span style="background-color: white; line-height: 15.36px; text-align: left; white-space: pre-wrap;"><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>Procedimento : </b></span></span></div>
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<span style="background-color: white; line-height: 15.36px; text-align: left; white-space: pre-wrap;"><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">tritare le arachidi grossolanamente, inserire quindi il miele leggermente tiepido e formare un composto compatto. Foderare con carta da forno uno stampo della forma desiderata. Sciogliere a bagnomaria il cioccolato fondente e cospargerlo nel fondo dello stampo, aspettare che il cioccolato si intiepidisca leggermente quindi ricoprirlo con l'impasto di arachidi. Compattare bene lo strato di composto di arachidi aiutandosi con una spatola o il fondo di un bicchiere. Far raffreddare per far rapprendere la base. A questo punto sciogliere a bagnomaria il cioccolato bianco e farlo colare sul fondo di arachidi. Decorare quindi a piacimento con del cioccolato fondente. Aspettare che il cioccolato indurisca (ci si può aiutare con l'utilizzo del frigorifero per accorciare i tempi). Una volta indurito il cioccolato aprire lo stampo e tagliare i dolcetti della forma desiderata servendosi di un coltello a lama liscia; il dolce originale assume una forma a rombo.</span></span></div>
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Anonymoushttp://www.blogger.com/profile/08841041190771071508noreply@blogger.com0tag:blogger.com,1999:blog-2769595178282279938.post-63447176877903300432016-03-01T06:22:00.002-08:002016-03-01T06:46:17.157-08:00Daniela : Pasticcera per passione :) <div style="text-align: center;">
<b><span style="color: red; font-family: "georgia" , "times new roman" , serif; font-size: large;"><u>Daniela : Pasticcera per passione</u></span></b></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">Oggi volevo parlarvi di una cara amica nonché collaboratrice del Blog <b>#MezzogiornoDiBrundu</b> : <b>Daniela Mastino </b>.</span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">Daniela inizia a fare dolci aiutando sua madre con cui inizia a preparare i primi Pan di Spagna, budini e crema chantilly. Ad un certo punto la madre le cede il trono dicendole che è abbastanza grande per produrle da sola, cosi lei da quel giorno inizia a fare dolci per tutta la famiglia, modificando le ricette della mamma e sperimentandone altre. </span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">Ogni settimana crea sempre qualcosa di nuovo e si rende conto che quando cucina dolci lei sta benissimo, in particolare quando li decora, allora cerca di impegnarsi sempre di più anche nelle decorazioni. Inizia con delle decorazioni di chantilly e ultimamente si appassiona di decorazioni con la ghiaccia reale , son elegantissime e richiedono molte ore di lavoro ma lei è molto brava e va sempre migliorando, per questo motivo lo <b>Chef Garpez</b>, essendo suo Fan, con questo articoletto le vuole fare un elogio nonché un grosso in bocca al lupo...</span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">A questo punto vi delizio con le foto delle sue creazioni :</span></div>
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Anonymoushttp://www.blogger.com/profile/08841041190771071508noreply@blogger.com0tag:blogger.com,1999:blog-2769595178282279938.post-84656048170602987692016-02-12T05:45:00.002-08:002016-02-12T05:45:39.911-08:00Bavette agli Scampi ai profumi d'Oriente....by Chef Garpez<div style="text-align: center;">
<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;"><b><u>Bavette agli Scampi ai profumi d'Oriente</u></b></span></div>
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<b><span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;"><u>Ingredienti :</u></span></b></div>
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<b><span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">- 5/6 scampi </span></b></div>
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<b><span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">- bavette </span></b></div>
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<b><span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">- olio extravergine d oliva</span></b></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;"><b>- sale </b></span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;"><b>- prezzemolo</b></span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;"><b>- peperoncino </b></span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;"><b>- pomodorini </b></span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;"><b>- zenzero</b></span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;"><b>- salsa di soya </b></span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;"><b>- vino bianco</b></span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;"><b><u>Preparazione :</u></b></span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">Preparare il soffritto con olio, aglio ( da cui precedentemente abbiam levato il cuore) e peperoncino, dopodiché aggiungere gli scampi tagliati in 3/4 pezzi e una spolverata di prezzemolo.</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">A questo punto sfumiamo gli scampi con del vino bianco. Una volta consumato il vino aggiungiam i pomodorini a pezzi e aggiustiam di sale. Quasi a fine cottura grattugiam nella padella dello zenzero e aggiungiam anche qualke goccia di salsa di soya e lasciamo andare ancora qualche minuto.</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">Scoliamo la pasta, e la facciamo saltare nella padella con gli scampi per legare il tutto..e ora <b>Buon appetito dallo Chef Garpez :)</b></span></div>
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Anonymoushttp://www.blogger.com/profile/08841041190771071508noreply@blogger.com0tag:blogger.com,1999:blog-2769595178282279938.post-67866985244339302892016-02-11T02:49:00.004-08:002016-02-11T04:09:53.495-08:00Ravioli di pasta semi integrale ripieni di ricotta e funghi porcini by Daniela<div style="text-align: center;">
<b><u><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: large;">Ravioli di pasta semi integrale ripieni di ricotta e funghi porcini</span></u></b></div>
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<b><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><u>Ingredienti :</u></span></b></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">Ingredienti per la pasta:</span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">- 250 g semolato macinato</span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">- 150 g farina integrale di grano tenero</span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">- 1 uovo grande intero</span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">- acqua q,b.</span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">-sale </span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">Ingredienti del ripieno:</span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">- 250 g di ricotta di pecora ( o ricotta mista) ben sgocciolata</span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">- funghi porcini</span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">- prezzemolo </span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">- aglio</span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">- olio extravergine</span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">- sale</span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">- noce moscata</span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">- pepe nero</span></div>
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<a href="https://3.bp.blogspot.com/-GmapS1l4zBE/VrxibKBKopI/AAAAAAAAAX4/I0FGhRfUaVg/s1600/12674800_10154029618409742_1632974992_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-GmapS1l4zBE/VrxibKBKopI/AAAAAAAAAX4/I0FGhRfUaVg/s320/12674800_10154029618409742_1632974992_o.jpg" width="320" /></a><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b><u>Procedimento:</u></b></span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b><u><br /></u></b></span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">Trifolare i funghi ( tagliarli a fette sottili e condirli con olio, sale, prezzemolo tritato e aglio intero schiacciato) e cuocerli in padella a fuoco moderato fino a che non evapora tutta l'acqua. Togliere quindi l'aglio e lasciarli raffreddare. Nel frattempo preparare la pasta miscelando bene le due farine e disponendole a fontana, aggiungere quindi l'uovo intero e dopo averlo incorporato, aggiungere l'acqua con il sale disciolto, fino a consistenza voluta. Lavorare bene con le mani, quindi procedere con la lavorazione nella macchina tira pasta. Una volta pronta la pasta, tritare i funghi ormai freddi grossolanamente a dadini e incorporarli nella ricotta assieme al prezzemolo tritato, sale, pepe nero e noce moscata.</span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">A questo punto tirare la pasta allo spessore desiderato e usando due cucchiaini o una sac a poche , disporre il ripieno per ogni raviolo rivoltando la pasta oppure poggiando sopra un altra striscia di pasta e schiacciare bene i bordi per far uscire l'aria. Se necessario aiutarsi con uno spillo per bucare leggermente la superficie del raviolo 2-3 volte. Quindi con apposito stampino o rodiglia dare la forma desiderata.</span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"> I ravioli ora pronti possono essere cotti oppure congelati ( in questo caso , disporli su un vassoio per congelarli e chiuderli in sacchetti o contenitori ermetici fino all'utilizzo).</span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">Possono essere conditi con sugo semplice di pomodoro e basilico oppure con burro e salvia, o naturalmente come voi preferite :) </span></div>
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<a href="https://1.bp.blogspot.com/-qjTG-Pu6jZI/VrxmQQXeQ8I/AAAAAAAAAYI/2gtBcW3dMUg/s1600/12737053_10154029618464742_726815727_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" src="https://1.bp.blogspot.com/-qjTG-Pu6jZI/VrxmQQXeQ8I/AAAAAAAAAYI/2gtBcW3dMUg/s320/12737053_10154029618464742_726815727_o.jpg" width="320" /></a></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">P.S. : nel caso vi rimanga della pasta potete sbizzarrirvi nel creare la pasta fresca nel formato che più amate. Daniela a esempio, ha preparato delle magnifiche tagliatelle :</span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>Buon appetito dallo Chef Garpez & Daniela :)</b></span></div>
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Anonymoushttp://www.blogger.com/profile/08841041190771071508noreply@blogger.com0tag:blogger.com,1999:blog-2769595178282279938.post-32166080832653977152016-02-02T08:20:00.004-08:002016-02-02T08:20:32.774-08:00Fettuccine con Cozze & Patate sul letto di pesto di rucola by Chef Garpez<div style="text-align: center;">
<b><span style="color: #cc0000; font-family: Georgia, Times New Roman, serif; font-size: large;"><u>Fettuccine con Cozze & Patate sul letto di Pesto di Rucola</u></span></b></div>
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<b><span style="color: #cc0000; font-family: Georgia, Times New Roman, serif; font-size: large;"><u><br /></u></span></b></div>
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<a href="http://3.bp.blogspot.com/-VYf4iz463P4/VrDUxkHkkLI/AAAAAAAAAXc/8YkPJ_cTcUI/s1600/12656143_10154009696869742_1455284766_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-VYf4iz463P4/VrDUxkHkkLI/AAAAAAAAAXc/8YkPJ_cTcUI/s400/12656143_10154009696869742_1455284766_o.jpg" width="400" /></a></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;"><b>Ingredienti :</b></span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">- cozze </span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">- rucola </span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">- 1 patata </span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">- fettuccine </span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">- pinoli</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">- aglio </span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">- olio </span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">- sale </span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">- vino bianco</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;"><b>Preparazione :</b></span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">Per prima cosa preparare il Pesto di rucola :in un recipiente frulliamo della rucola con sale, olio, aglio ( da cui precedentemente abbiam tolto il germoglio all'interno) e pinoli.</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">In un altra casseruola mettiam a soffriger le cozze con aglio,olio e prezzemolo e le sfumiamo con del vino bianco.</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">Tagliamo una patata e la tagliamo a tocchetti e la buttiamo nell'acqua bollente circa due o tre minuti prima di buttar anche le fettuccine ( che essendo pasta fresca hanno un tempo di cottura abbastanza veloce rispetto le patate) , a questo punto scoliamo la pasta e la facciam saltare assieme alle cozze, infine a fiamma spenta aggiungiam il pesto di rucola e mescoliam il tutto o lo possiam stendere sul piatto e riporvi la pasta sopra .</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">E ora ....<b>Buon appetito dallo Chef Garpez :)</b></span></div>
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<b><span style="color: #cc0000; font-family: Georgia, Times New Roman, serif; font-size: large;"><u><br /></u></span></b></div>
Anonymoushttp://www.blogger.com/profile/08841041190771071508noreply@blogger.com0tag:blogger.com,1999:blog-2769595178282279938.post-27503973212575890162016-02-02T01:11:00.001-08:002016-02-02T01:15:40.788-08:00Carciofi ripieni by Daniela<div style="text-align: center;">
<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b><u>Carciofi ripieni</u></b></span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b><u><br /></u></b></span></div>
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<a href="http://2.bp.blogspot.com/-9RFtGivbs2w/VrBxW1qKgoI/AAAAAAAAAXM/n49z5UXoTEs/s1600/carciofi%2Bripieni.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-9RFtGivbs2w/VrBxW1qKgoI/AAAAAAAAAXM/n49z5UXoTEs/s400/carciofi%2Bripieni.jpg" width="400" /></a></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">Dopo qualche giorno di pausa oggi lo Chef Garpez in collaborazione con la cara amica Daniela vi propongono questo piatto delizioso totalmente ideato e creato da Daniela.</span></div>
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<b><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">Ingredienti:</span></b></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">- carciofi</span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">- purpedda </span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">- pomodorini ciliegini</span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">- aglio </span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">- prezzemolo </span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">- sale </span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">- olio </span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">- pane grattugiato </span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span></div>
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<b><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><br /></span></b></div>
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<b><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">Preparazione:</span></b></div>
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<b><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><br /></span></b></div>
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<span style="background-color: white; line-height: 15.36px; text-align: left; white-space: pre-wrap;"><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">Pulire i carciofi dalle foglie esterne,tagliare le estremità e parte della base,svuotare l'interno tagliando la barbetta e le foglioline spinose. Fare il ripieno usando purpedda cruda, pomodorini ciliegini tagliati a dadini, aglio e prezzemolo tritati,sale,olio extravergine e pane grattugiato. Salare un pochino le foglie esterne dei carciofi fra una e l'altra e riempirli con il composto. Cospargere con un filo di olio extravergine e cuocere per 30-35 minuti in forno statico a 180°C.</span></span></div>
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<span style="background-color: white; line-height: 15.36px; text-align: left; white-space: pre-wrap;"><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><u><b>Buon appetito :)</b></u></span></span></div>
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Anonymoushttp://www.blogger.com/profile/08841041190771071508noreply@blogger.com0tag:blogger.com,1999:blog-2769595178282279938.post-50975298435923799602016-01-17T06:15:00.001-08:002016-01-17T06:17:37.804-08:00Associazione Veg - Sa mendula<div class="separator" style="clear: both; text-align: center;">
<b><span style="color: #cc0000; font-family: Georgia, Times New Roman, serif; font-size: large;">Sa Mendula</span></b></div>
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<a href="http://3.bp.blogspot.com/-xm-YMhpkMnY/VpubGEfBNMI/AAAAAAAAAVg/8htbxqnrk38/s1600/sa%2Bmendula.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="http://3.bp.blogspot.com/-xm-YMhpkMnY/VpubGEfBNMI/AAAAAAAAAVg/8htbxqnrk38/s400/sa%2Bmendula.jpg" width="400" /></a></div>
<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="background-color: #fefefe; line-height: 15.36px; white-space: pre-wrap;"><span style="color: #cc0000; font-family: Georgia, Times New Roman, serif; font-size: large;">Sa mendula è un'associazione che propone una cucina 100% vegetale, completamente cruelty free
Lo scopo dell'associazione è quello di far si che l'alimentazione essendo un atto sociale e culturale possa anche diventare uno strumento per rispettare il prossimo e l'ambiente.
Non ha paura di riscoprire piatti del passato, tantomeno di sperimentare nuovi gusti intrecciando tra loro culture diverse: il vecchio e il nuovo, la tradizione e la modernità, la semplicità e la ricercatezza si fondono per dare vita a un nuovo modo di intendere la cucina.
L’intento della cucina è quello di riprodurre la tradizione attraverso le forme, i colori e profumi della Sardegna. Culurgiones, ravioli, fregula, seadas, casadinas, origliettas, cattas possono essere preparati, dunque, in versione cruelty free.
La continua ricerca di piatti sempre nuovi e lo studio di nuovi sapori ha portato Sa mendula all’ideazione di piatti stranieri in versione nostrana: incuriosire è importante quanto assaporare, per questo cerca di dare un aspetto a noi vicino a cibi che non si conosce o che non si è soliti consumare. Utilizza ingredienti di culture diverse e li rielabora. Tutto ciò che c’è di vegetale e di commestibile in natura viene reinventato e proposto in una nuova versione.</span></span><br />
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<span style="color: #cc0000;">Ecco alcuni piatti di ''Sa Mendula'' :</span><br />
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<span style="color: #cc0000;">coni di tortillas con chili di seitan</span></div>
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<a href="http://3.bp.blogspot.com/-l4T200CDfmM/VpugGxRg4TI/AAAAAAAAAVw/lGdfyqQ7myY/s1600/12546238_10153969183114742_865713918_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://3.bp.blogspot.com/-l4T200CDfmM/VpugGxRg4TI/AAAAAAAAAVw/lGdfyqQ7myY/s320/12546238_10153969183114742_865713918_o.jpg" width="320" /></a></div>
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<span style="color: #cc0000;">culurgiones di tofu e mentuccia</span></div>
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<a href="http://4.bp.blogspot.com/-pFzUs3ppuio/VpugiNj4ZuI/AAAAAAAAAWA/iAxMovIY60Y/s1600/12557256_10153969183079742_750473635_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://4.bp.blogspot.com/-pFzUs3ppuio/VpugiNj4ZuI/AAAAAAAAAWA/iAxMovIY60Y/s320/12557256_10153969183079742_750473635_o.jpg" width="320" /></a></div>
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<span style="color: #cc0000;">insalata di farro</span></div>
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<a href="http://1.bp.blogspot.com/-ZhPoypX4zlc/Vpug0ff1S9I/AAAAAAAAAWI/O9VBQzuXtEk/s1600/12544245_10153969183054742_721573480_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://1.bp.blogspot.com/-ZhPoypX4zlc/Vpug0ff1S9I/AAAAAAAAAWI/O9VBQzuXtEk/s320/12544245_10153969183054742_721573480_o.jpg" width="320" /></a></div>
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<span style="color: #cc0000;">falafel di ceci con pane indiano</span></div>
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<span style="color: #cc0000;">sushi vegan</span></div>
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<span style="color: #cc0000;">noodles di verdure</span></div>
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<span style="color: #cc0000;">zuppa di miso</span></div>
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<span style="color: #cc0000;">crema di cioccolato e crema whisky</span></div>
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<span style="color: #cc0000;">polpettine al cocco e cacao</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/08841041190771071508noreply@blogger.com0tag:blogger.com,1999:blog-2769595178282279938.post-8521318083199976422016-01-15T01:50:00.003-08:002016-01-15T01:51:04.455-08:00Biscotti al Cocco by Daniela :)<div style="text-align: center;">
<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif; font-size: large;"><b><u>Biscotti al Cocco by Daniela </u></b></span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif; font-size: large;"><b><u><br /></u></b></span></div>
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<a href="http://1.bp.blogspot.com/-gms2s3VSF2w/Vpi9hkcYHUI/AAAAAAAAAVE/VAA4PG6ylSQ/s1600/biscotti%2Bcoccoo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://1.bp.blogspot.com/-gms2s3VSF2w/Vpi9hkcYHUI/AAAAAAAAAVE/VAA4PG6ylSQ/s400/biscotti%2Bcoccoo.jpg" width="400" /></a></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;"><b>INGREDIENTI:</b></span></div>
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<span style="background-color: white; line-height: 15.36px; text-align: left; white-space: pre-wrap;"><span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">130g uova intere</span></span></div>
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<span style="background-color: white; line-height: 15.36px; text-align: left; white-space: pre-wrap;"><span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">,150g farina 00,</span></span></div>
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<span style="background-color: white; line-height: 15.36px; text-align: left; white-space: pre-wrap;"><span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;"> 100 g farina cocco,</span></span></div>
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<span style="background-color: white; line-height: 15.36px; text-align: left; white-space: pre-wrap;"><span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">150 g zucchero,</span></span></div>
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<span style="background-color: white; line-height: 15.36px; text-align: left; white-space: pre-wrap;"><span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;"> 20 g burro, </span></span></div>
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<span style="background-color: white; line-height: 15.36px; text-align: left; white-space: pre-wrap;"><span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">3-4 g lievito per dolci,</span></span></div>
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<span style="background-color: white; line-height: 15.36px; text-align: left; white-space: pre-wrap;"><span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">mezza scorza di limone grattugiato,</span></span></div>
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<span style="background-color: white; line-height: 15.36px; text-align: left; white-space: pre-wrap;"><span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">un pizzico di sale</span></span></div>
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<a href="http://3.bp.blogspot.com/-VkfJDupqYe0/VpjAw3MbI4I/AAAAAAAAAVQ/MeiAp3OWLfc/s1600/biscotti%2Bcocco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-VkfJDupqYe0/VpjAw3MbI4I/AAAAAAAAAVQ/MeiAp3OWLfc/s320/biscotti%2Bcocco.jpg" width="320" /></a></div>
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<span style="background-color: white; line-height: 15.36px; text-align: left; white-space: pre-wrap;"><span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;"><b>PREPARAZIONE:</b></span></span></div>
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<span style="background-color: white; line-height: 15.36px; text-align: left; white-space: pre-wrap;"><span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">Lavorare bene le uova intere con lo zucchero,aggiungere quindi la farina 00 e la farina di cocco,il burro morbido e il lievito. Amalgamare bene. Mettere l'impasto in frigo in una ciotola coperta da pellicola e far riposare mezz'ora,altrimenti nel congelatore 15 minuti circa (il tanto di far rapprendere l'impasto). Fare quindi le palline ,inumidendosi le mani con acqua, e rotolarle nella farina di cocco. Infornare in una teglia rivestita da carta da forno,ben distanziate, e cuocere a 160-180 gradi (a seconda del proprio forno) in modalità statico e cuocere per circa 10-15 minuti.
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<span style="background-color: white; line-height: 15.36px; text-align: left; white-space: pre-wrap;"><span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">--> Per i più golosi: una volta raffreddati possono essere accoppiati usando della crema di nocciole oppure del cioccolato fuso.</span></span></div>
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Anonymoushttp://www.blogger.com/profile/08841041190771071508noreply@blogger.com1tag:blogger.com,1999:blog-2769595178282279938.post-65065071090341615752016-01-13T04:46:00.000-08:002016-01-13T04:48:03.565-08:00Pasta al forno ai Carciofi by Mamma Chef Garpez :)<div style="text-align: center;">
<b><span style="color: #cc0000; font-family: Georgia, Times New Roman, serif; font-size: large;"><u>Pasta al Forno ai Carciofi </u></span></b></div>
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<a href="http://4.bp.blogspot.com/-a6eJoPF0iGU/VpZDxX-uD4I/AAAAAAAAAUg/5YQ1LsSzDv8/s1600/pasta%2Bal%2Bforno%2Bcarciofi%2B3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-a6eJoPF0iGU/VpZDxX-uD4I/AAAAAAAAAUg/5YQ1LsSzDv8/s320/pasta%2Bal%2Bforno%2Bcarciofi%2B3.jpg" width="320" /></a></div>
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<a href="http://4.bp.blogspot.com/-O8jHPhr7_HA/VpZD4Bf_8GI/AAAAAAAAAUo/wfOhscN9W5c/s1600/pasta%2Bal%2Bfiorno%2Bcarciofi%2B4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="color: #cc0000;"><b><img border="0" height="240" src="http://4.bp.blogspot.com/-O8jHPhr7_HA/VpZD4Bf_8GI/AAAAAAAAAUo/wfOhscN9W5c/s320/pasta%2Bal%2Bfiorno%2Bcarciofi%2B4.jpg" width="320" /></b></span></a><a href="http://4.bp.blogspot.com/-O8jHPhr7_HA/VpZD4Bf_8GI/AAAAAAAAAUo/wfOhscN9W5c/s1600/pasta%2Bal%2Bfiorno%2Bcarciofi%2B4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;"><b><br />INGREDIENTI : </b></span></a></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">- 6/7 Carciofi </span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">- Olio</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">- Aglio</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">- Prezzemolo</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">- Sale </span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">- Besciamella ( 1 hg di burro, 1l di latte, farina q.b. , sale e noce moscata)</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">- Lasagne </span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">- Grana Padano grattugiato</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">- Formaggio filante</span></div>
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<b><u><span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">PREPARAZIONE:</span></u></b></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">Tagliare i carciofi a rondelle, farli stufare a fuoco lento con olio, aglio, prezzemolo e un pò di sale.</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">Nel frattempo preparare la besciamella : far sciogliere il burro a fuoco basso, amalgamare a poco a poco la farina finché non si crea una sorta di pastella dura, aggiungere il latte a filo, aggiustare di sale e noce moscata, portare a ebollizione mescolando finché non si addensa.</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">Nella teglia mettere uno strato di besciamella, carciofi, i formaggi e le lasagne ( precedentemente preparate in casa) fino ad esaurimento degli ingredienti.</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">Far cuocere a 180° per circa 40 minuti , per il primo quarto d'ora coperta con la carta stagnola e il tempo restante scoperta.</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">A questo punto..<b><u>BUON APPETITO BY MAMMA</u></b></span></div>
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<a href="http://1.bp.blogspot.com/-nqMJbqJUrfI/VpZG-eOikLI/AAAAAAAAAU0/PsxGETsQwcE/s1600/pasta%2Bal%2Bforno%2Bcarciofi%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-nqMJbqJUrfI/VpZG-eOikLI/AAAAAAAAAU0/PsxGETsQwcE/s400/pasta%2Bal%2Bforno%2Bcarciofi%2B2.jpg" width="400" /></a></div>
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Anonymoushttp://www.blogger.com/profile/08841041190771071508noreply@blogger.com0tag:blogger.com,1999:blog-2769595178282279938.post-56098040635369894042016-01-05T10:24:00.004-08:002016-01-05T10:24:51.988-08:00Vellutata di Broccoli & Patate by Chef Garpez<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">Visto il freddo di questi primi giorni del 2016 , lo<b> Chef Garpez</b> vi presenta una ricetta semplice, salutare e calda.....la <b>Vellutata di Broccoli e patate </b></span><br />
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<a href="http://3.bp.blogspot.com/-gDMFc4UUVTU/VowIE2gk0iI/AAAAAAAAAUQ/74BSkF0HmNs/s1600/vellutata%2Bdi%2Bbroccoli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="http://3.bp.blogspot.com/-gDMFc4UUVTU/VowIE2gk0iI/AAAAAAAAAUQ/74BSkF0HmNs/s400/vellutata%2Bdi%2Bbroccoli.jpg" width="400" /></a></div>
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<b><span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">INGREDIENTI :</span></b></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">1 Broccolo </span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">5 patate</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">cipolla</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">aglio</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">peperoncino</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">dado vegetale</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">olio extra vergine di oliva</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">pepe nero</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">sale</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">1 mixer (frullatore)</span></div>
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<b><span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">PREPARAZIONE:</span></b></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">Per prima cosa mettere circa un litro e mezzo d 'acqua a bollire in una pentola e farla bollire con un dado vegetale in modo da creare un brodino.</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">In un altra pentola preparare un soffritto con olio,aglio,cipolla, peperoncino e nel frattempo spezzettate sia il broccolo che le patate,precedentemente pelate; quando la cipolla sarà imbiondita inserite broccolo e patate spezzettate e fatte appassire mescolando il tutto. Dopodiché riempire con il brodino le verdure sino a coprire, ma non molta di più altrimenti la vellutata verrà troppo liquida.</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">Fare cucinar per circa 20 venti minuti ,a questo punto spegnere e frullare il tutto con il Mixer, poi far cucinar ancora circa 5 minuti e aggiustar di sale e pepe.</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">Servire con un filo d olio extra vergine e consiglio di aggiunger anche del buon formaggio grattugiato e magari del buon Carasau integrale ....<b>Buon Appetito da Chef Garpez</b></span></div>
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Anonymoushttp://www.blogger.com/profile/08841041190771071508noreply@blogger.com0tag:blogger.com,1999:blog-2769595178282279938.post-83518063164620622322016-01-04T10:18:00.001-08:002016-01-04T10:28:03.194-08:00Orecchiette Salmone,zucchine & carote by Chef Garpez<div class="separator" style="clear: both; text-align: center;">
<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Orecchiette con Salmone,Zucchine & Carote</b></span></div>
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<a href="http://4.bp.blogspot.com/-V0CttUHlig4/Voqzx9bb1NI/AAAAAAAAAUA/Gk12TP9apiE/s1600/salmone%2Bzucchine%2Bcarote.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-V0CttUHlig4/Voqzx9bb1NI/AAAAAAAAAUA/Gk12TP9apiE/s400/salmone%2Bzucchine%2Bcarote.jpg" width="400" /></a></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">Dopo un periodo che lo <b>Chef Garpez</b> è abbastanza assente a causa di vari impegni di studio e lavoro, ritorna con una ricetta tanto semplice quanto buona : <b>Orecchiette con Salmone, zucchine e carote</b>.</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">INGREDIENTI:</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">150g di Salmone affumicato</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">aglio</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">due carote</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">una zucchina</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">vino bianco</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">pepe rosa</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">200g di orecchiette</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">PREPARAZIONE:</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">Per prima cosa preparare un soffritto con della cipolla a pezzettini e uno spicchio d aglio che poi verrà tolto una volta imbiondito, in seguito aggiungete le carote e le zucchine tagliate alla julienne e fatte lessare, a questo punto aggiungete salmone e pepe rosa e infine sfumare cn del vino bianco. Scolare la pasta e farla saltare cn salmone e verdure.... Buon appetito by <b>Chef Garpez :)</b></span></div>
Anonymoushttp://www.blogger.com/profile/08841041190771071508noreply@blogger.com0tag:blogger.com,1999:blog-2769595178282279938.post-22188028227889820232015-12-30T05:47:00.004-08:002015-12-30T05:47:26.476-08:00Biscottini BRUTTI MA BUONI by Bonaria Saba<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">Quest'oggi la nostra amica <b>Bonaria Saba</b> ci propone un dolce tipico della tradizione sarda : i biscotti <b>''Brutti ma Buoni'' </b>.</span><br />
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<a href="http://4.bp.blogspot.com/-YEdtxWhae7k/VoPe3QEwW8I/AAAAAAAAATk/fnF_jF4rks4/s1600/brutti%2Bma%2Bbuoni.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-YEdtxWhae7k/VoPe3QEwW8I/AAAAAAAAATk/fnF_jF4rks4/s400/brutti%2Bma%2Bbuoni.jpg" width="400" /></a></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">INGREDIENTI :</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">- 150 gr. di albume d'uovo</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">- 250 gr. zucchero semolato</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">- 100 gr. zucchero a velo</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">- 350 gr. nocciole rotte grossolanamente</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">- cannella</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">PREPARAZIONE:</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">Montare a neve gli albumi e aggiungere lo zucchero semolato. In un secondo momento aggiungere lo zucchero a velo e le nocciole. Aggiungere un pò di cannella. quindi cuocere tutto a fuoco basso, continuando a mescolare per circa 25/ 30 minuti.</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">Poi procedere a dare forma ai biscottini e infornare a 170° per 15 /20 minuti.</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">Buon Appetito :)</span></div>
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<a href="http://3.bp.blogspot.com/-YEooaEhtRHA/VoPgWkOnGLI/AAAAAAAAATw/wlC1E4D6tW4/s1600/brutti%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-YEooaEhtRHA/VoPgWkOnGLI/AAAAAAAAATw/wlC1E4D6tW4/s400/brutti%2B2.jpg" width="240" /></a></div>
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Anonymoushttp://www.blogger.com/profile/08841041190771071508noreply@blogger.com0tag:blogger.com,1999:blog-2769595178282279938.post-5824313357348719212015-12-24T05:33:00.002-08:002015-12-24T05:33:21.539-08:00Cocktail ''A Votre Santé '' created by Federika Cozzulova <div class="separator" style="clear: both; text-align: left;">
<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">Oggi la nostra cara amica <b>Federika Cozzulova</b> ci presenta il suo Cocktail natalizio :</span></div>
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<a href="http://1.bp.blogspot.com/-xbGqssG6Gds/Vnvy4BqoTcI/AAAAAAAAATU/7TwMvhigwVg/s1600/cocktail%2Ba%2Bvotre%2Bsant%25C3%25A8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-xbGqssG6Gds/Vnvy4BqoTcI/AAAAAAAAATU/7TwMvhigwVg/s400/cocktail%2Ba%2Bvotre%2Bsant%25C3%25A8.jpg" width="300" /></a></div>
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<span style="background-color: #fefefe; line-height: 15.36px; text-align: left; white-space: pre-wrap;"><span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;"><b><span style="font-size: large;">"à votre santé" </span></b>
Tecnica: Stir and Strain
Bicchiere: Calice
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Ingredienti:</b>
30ml vermouth rosso "antica formula"
15ml elisir miele arancia e rosmarino
Top brut rosè ( Birbante delle tenute asinara )
Noce moscata
<b>Preparazione:</b>
Riempite di ghiaccio per 2/3 il mixing glass Raffreddatelo e scolate l'acqua in eccesso,a questo punto versate l'elisir e il vermouth e con l'aiuto del bar spoon amalgamate e raffreddate gli ingredienti,vi accorgerete di quando sarà pronto dalla condensa formatasi all'esterno del mixing.
A questo punto con l'aiuto di uno strainer versate gli ingredienti nel calice con ghiaccio,colmare con il rosè. In fine spolverate con un pizzico di noce moscata e profumate con la scorza d'arancia.
Consiglio di decorare con frutto rossi.
Curiosità: di solito con la tecnica stir and Strain il cocktail va servito liscio, in questo caso essendo un cocktail pensato per ogni tipo di ospite natalizio, ho voluto servirlo "on the rocks"per diluirne la gradazione alcolica.
"Maisha Marefu"
E Buone Feste
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<span style="background-color: #fefefe; line-height: 15.36px; text-align: left; white-space: pre-wrap;"><span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">•Created by <b>Federika Cozzulova</b></span></span><br />
<br />Anonymoushttp://www.blogger.com/profile/08841041190771071508noreply@blogger.com0tag:blogger.com,1999:blog-2769595178282279938.post-83811573351494754092015-12-21T15:22:00.002-08:002015-12-21T15:22:20.732-08:00PANE SEMI-INTEGRALE CON PASTA MADRE E SEMINI VARI by BONARIA SABA<div class="separator" style="clear: both; text-align: left;">
<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">Oggi lo <b>Chef Garpez</b> avrà il piacere di collaborare con un altra amante della cucina in tutte le sue sfumature , <b>Bonaria Saba</b>, che ci presenta il suo <b>PANE SEMI-INTEGRALE CON PASTA MADRE E SEMINI VARI.</b></span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;"><span style="background-color: #fefefe; line-height: 15.36px; text-align: left; white-space: pre-wrap;"><b>Ingredienti : </b></span><br style="background-color: #fefefe; line-height: 15.36px; text-align: left; white-space: pre-wrap;" /><span style="background-color: #fefefe; line-height: 15.36px; text-align: left; white-space: pre-wrap;">420 gr di farina manitoba</span><br style="background-color: #fefefe; line-height: 15.36px; text-align: left; white-space: pre-wrap;" /><span style="background-color: #fefefe; line-height: 15.36px; text-align: left; white-space: pre-wrap;">420 gr di farina integrale </span><br style="background-color: #fefefe; line-height: 15.36px; text-align: left; white-space: pre-wrap;" /><span style="background-color: #fefefe; line-height: 15.36px; text-align: left; white-space: pre-wrap;">150 gr di lievito madre </span><br style="background-color: #fefefe; line-height: 15.36px; text-align: left; white-space: pre-wrap;" /><span style="background-color: #fefefe; line-height: 15.36px; text-align: left; white-space: pre-wrap;">680 gr di acqua fresca di rubinetto</span><br style="background-color: #fefefe; line-height: 15.36px; text-align: left; white-space: pre-wrap;" /><span style="background-color: #fefefe; line-height: 15.36px; text-align: left; white-space: pre-wrap;">8 gr di zucchero</span><br style="background-color: #fefefe; line-height: 15.36px; text-align: left; white-space: pre-wrap;" /><span style="background-color: #fefefe; line-height: 15.36px; text-align: left; white-space: pre-wrap;">20 gr di sale </span><br style="background-color: #fefefe; line-height: 15.36px; text-align: left; white-space: pre-wrap;" /><b><br style="background-color: #fefefe; line-height: 15.36px; text-align: left; white-space: pre-wrap;" /><span style="background-color: #fefefe; line-height: 15.36px; text-align: left; white-space: pre-wrap;">Procedimento :</span></b><br style="background-color: #fefefe; line-height: 15.36px; text-align: left; white-space: pre-wrap;" /><span style="background-color: #fefefe; line-height: 15.36px; text-align: left; white-space: pre-wrap;">Setacciare in una ciotola le farine insieme allo zucchero e tenerne da parte un bicchiere dove mischierete il sale. Sciogliere il lievito in tutta l acqua e aggiungere alle farine. Dare una prima mescolata con un cucchiaio di legno, aggiungere i semini cari(quantità a piacere) e per ultimo aggiungere il bicchiere di farina con il sale e dare una mescolata. L impasto dovrà risultare grezzo. Lasciare lievitare coperto con pellicola 12/18 ore a ta (circa 18 gradi) oppure riporre in frigo. Trascorse le ore, l impasto dovrebbe essere gonfio e con le bolle. Sul piano di lavoro spolverare con semola e versare l impasto che risulterà molto idratato. Fare un giro di pieghe tirando verso l interno l impasto. Chiudere il panetto in un canovaccio spolverato di semola e far lievitare per due ore circa. Trascorse le ore riprendere l impasto e dividerlo in stecche larghe a vostro piacimento e adagiarle nella leccarda del forno caldissima precedemente acceso alla massima temperatura. Cuocere per 25/30minuti alla massima temperatura e terminare la cottura (ultimi 15 minuti ) a fessura. </span></span></div>
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Anonymoushttp://www.blogger.com/profile/08841041190771071508noreply@blogger.com0tag:blogger.com,1999:blog-2769595178282279938.post-35655265951272769832015-12-11T08:10:00.000-08:002015-12-11T08:10:34.340-08:00Bavette alle sarde by Chef Garpez<div style="text-align: center;">
<b><span style="color: #cc0000; font-size: large;">Bavette alle sarde</span></b></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">Oggi lo <b>Chef Garpez </b>vi propone delle<b> '' Bavette alle Sarde'' </b>, ma non la versione siciliana che a mio avviso è molto pesante anche se buonissima naturalmente, vi presento la mia versione, più semplice ma pur sempre gustosa :)</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;"><b>INGREDIENTI:</b></span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">- sarde fresche</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">- pomodori pelati</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">- prezzemolo</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">- aglio </span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">- olio</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">- bavette</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">- peperoncino</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;"><b>PREPARAZIONE:</b></span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">Mentre pulite le vostre sarde , mettete a bollire dell'acqua in una pentola, ed in un'altra padella preparate un soffritto con olio, aglio, prezzemolo, e peperoncino,</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">Appena pronto il soffritto aggiungete i pomodori pelati e tappate la padella. Quando il sugo di pomodori sarà quasi pronto aggiungete le sarde fatte a pezzettini , capperi e olive nere e levate lo spicchio d aglio usato nel soffritto.</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">Fatte andare ancora un pochino il sughetto e aggiustate di sale, nel frattempo mettete le bavette a bollire nell'altra pentola.</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">Ora unite le bavette al vostro sughetto e fattela saltare un paio di minuti ...e a questo punto...</span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">BUON APPETITO by Chef Garpez</span></div>
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Anonymoushttp://www.blogger.com/profile/08841041190771071508noreply@blogger.com0tag:blogger.com,1999:blog-2769595178282279938.post-80018094112606027052015-12-08T07:15:00.002-08:002015-12-08T07:34:51.679-08:00Birra MCGARGLES KNOCK KNOCK NED’S IPA recensita by Fabrizio Marras<div style="text-align: center;">
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<a href="http://1.bp.blogspot.com/-jHVDIXdnsSo/VmbyJu_CAkI/AAAAAAAAASM/JyiBEHXMCwI/s1600/BIRRA%2BBR%2BITALIA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="303" src="http://1.bp.blogspot.com/-jHVDIXdnsSo/VmbyJu_CAkI/AAAAAAAAASM/JyiBEHXMCwI/s400/BIRRA%2BBR%2BITALIA.jpg" width="400" /></a></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: large;">Quest' oggi lo <b>Chef Garpez</b> vuole riprendere l'argomento ''BIRRA'' e allora si affida alle mani di <b>Fabrizio Marras</b> , proprietario assieme al fratello <b>Lorenzo </b>del <b>Bar Italia di Ozieri</b>, sicuramente il locale di Ozieri più fornito di birre speciali.</span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: large;">Fabrizio ci parlerà della <b>McGarles Knock Knock Ned's Ipa</b> :</span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="background-color: #fefefe; font-family: helvetica, arial, sans-serif; line-height: 15.36px; white-space: pre-wrap;">la birra si presenta di colore ambrato scuro, dolce subito con una nota di amaro alla fine. ..ora un po di storia...</span></span></div>
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<span style="background-color: #fefefe; line-height: 15.36px; white-space: pre-wrap;"><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: large;">La città di Kilcock in Irlanda è stata fondata nel VII secolo nei dintorni di un antico monastero che produceva birra e fino al 1800 ha ospitato ben cinque birrifici e due distillerie. Un luogo storico ed affascinante, perfetto per la produzione di fantastiche birre. Una città in cui iniziano storie uniche e bizzarre, come quella della famiglia McGargles: una famiglia singolare, eccentrica, sicuramente fuori dal comune. C’è chi dice che non siano neanche parenti, tanto sono strambi e diversi tra di loro! Diversi ,sì, ma con una grande passione che li accomuna: la birra. Che siano nonne, nipoti, cugine o zii, tutti in famiglia producono la propria tipologia di birra. Ognuna con il suo gusto unico. Ognuna con la sua personalità inimitabile, come gli strampalati membri della famiglia McGargles.
Le India Pale Ale sono state tra le prime birre ad essere esportate oltremare…e Ned rivendica con orgoglio di averne rubato la ricetta alla marina mercantile Britannica. </span></span></div>
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<span style="background-color: #fefefe; line-height: 15.36px; white-space: pre-wrap;"><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: large;">La sua <b>Knock Knock Ned’s IPA</b> è una birra molto bilanciata, con un finale non eccessivamente amaro. Le note dolci e floreali dei luppoli Target, Tradition e Cascade bilanciano il gusto dei malti Cara, Munich e e Crystal, donando a questa IPA un sapore unico, unco come Ned: il marinaio con due gambe di legno.</span></span></div>
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<b>ABBINAMENTI GASTRONOMICI</b>
Da accompagnare a cibi piccanti e speziati, salmone, carne rossa, formaggi a pasta dura o erborinati come il gorgonzola.</span></span></div>
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<a href="http://4.bp.blogspot.com/-FA1K6MfvSgI/Vmbz_IauJ3I/AAAAAAAAASY/_If9c1f86xY/s1600/birr%2Bbar%2Bitalia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://4.bp.blogspot.com/-FA1K6MfvSgI/Vmbz_IauJ3I/AAAAAAAAASY/_If9c1f86xY/s400/birr%2Bbar%2Bitalia.jpg" width="400" /></a></div>
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Anonymoushttp://www.blogger.com/profile/08841041190771071508noreply@blogger.com1tag:blogger.com,1999:blog-2769595178282279938.post-18621940202505753142015-12-07T07:22:00.000-08:002015-12-07T07:22:16.333-08:00Braciole di maiale farcita con spinaci e pecorino su patate al rosmarino by Chef Dario Manchia<span style="color: #990000; font-size: large;">Quest'oggi lo <b>Chef Dario Manchia </b>ci presenterà le sue <b>Braciole di maiale farcite </b>: </span><br />
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<a href="http://3.bp.blogspot.com/-uOYkn5CfHks/VmWibkHyyBI/AAAAAAAAAR8/fwjhzugacIY/s1600/braciole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-uOYkn5CfHks/VmWibkHyyBI/AAAAAAAAAR8/fwjhzugacIY/s400/braciole.jpg" width="400" /></a></div>
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<pre style="white-space: pre-wrap; word-wrap: break-word;"><span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>INGREDIENTI</b>
2 braciole
500 gr di spinaci freschi
50 gr di pecorino grattugiato
pan grattato
aglio
sale
pepe </span></pre>
<pre style="white-space: pre-wrap; word-wrap: break-word;"><span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: large;">prezzemolo</span></pre>
<pre style="white-space: pre-wrap; word-wrap: break-word;"><span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: large;"> rosmarino
<b>Preparazione :</b>
Preparare la farcitura delle braciole facendo un soffritto con l aglio ,
successivamente saltare gli spinaci freschi in padella con sale e pepe a
piacere, lasciateli raffreddare qualche minuto a aggiungete il pecorino , la farcitura è pronta.
Incidere le braciole al centro per formare una tasca che riempiremo con la farcitura ,
richiudiamo l incisione con degli stuzzicadenti e possiamo impanare le braciole col nostro pane aromatico ,
che faremo col pan grattato al quale aggiungeremo un po di prezzemolo tritato e un pizzico di origano .
Impaniamo le nostre braciole passandole prima nella farina successivamente nell' uovo sbattuto e per finire nel pane aromatico, cucinatele in padella con una noce di burro e un filo d' olio .
Per il contorno peliamo le patate e tagliamole a dadini , successivamente le diamo una sbollentata
e per finire le saltiamo a fuoco vivo in una padella con olio e rosmarino appena saranno completamente dorate sono pronte .
<b>Buon appetito a tutti</b>
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Anonymoushttp://www.blogger.com/profile/08841041190771071508noreply@blogger.com1tag:blogger.com,1999:blog-2769595178282279938.post-27214774374138992532015-12-07T07:05:00.003-08:002015-12-07T07:05:28.732-08:00IL vino Herculis delle Tenute Asinara by Giovanni Melis <span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: large;">Ancora una volta ci affidiamo alle mani esperte del nostro caro amico<b> Giovanni Melis</b> per recensire un vino. Oggi ci presenterà l'<b>Herculis</b> delle <b>Tenute Asinara</b>: </span><br />
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</span><span style="background-color: white; line-height: 15.36px; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Prima di descrivere questo Vino vorrei dare alcune informazioni dell'Azienda , che a mio parere rappresenta una bellissima realtà imprenditoriale Vitivinicola del nord Sardegna .
Nel 2009 un Imprenditore ROBERTO SASSU , che da oltre 30 anni opera nel settore dell'edilizia, guidato dalla passione della Vigna e per i Vini Francesi e non , decide di dar forma al suo sogno ed ha realizzato <b>TENUTE ASINARA</b> .
Le <b>Tenute Asinara</b> sorgono in un terreno che si affaccia nel golfo dell'Asinara, proprio difronte al l'omonima Isola, nel comune di Sorso a 70 msl , e nelle sue vigne vengono piantate viti di uvaggi classici come il Vermentino , Cannonau, ma anche uvaggi internazionali come i Cabernet ,il Merlot ed il Syrah .
L '<b>HERCULIS</b> è senza dubbio il BLEND meglio riusciti sin ora nel Nord Sardegna, questo vino infatti è un insieme di uvaggi atipici per questo territorio ed un uvaggio molto presente in tutta la Sardegna.
<b>HERCULIS</b> viene classificato come un Vino Rosso IGT isola dei nuraghi.
Gli Uvaggi utilizzati per questo BLEND sono
Cabernet Sauvignon, Merlot e Cabernet Franc (taglio bordolese) al quale viene aggiunto un po' di Cannonau, ecco perché molti lo definiscono un "Taglio Bordolese Sardo " .
La vendemmia avviene di solito tra la seconda e la terza decade del mese di settembre .
La vinificazione avviene tramite una raccolta manuale delle uve integre , una selezione accurata dei grappoli , per passare ad una soffice diraspatura , in seguito viene fatta una macerazione pre-fermentativa a freddo, per finire con una macerazione fermentativa sulle bucce di circa 20 giorni .
L'affinamento avviene in acciaio a temperatura controllata per 6 mesi e altri 6 mesi in bottiglia .
<b>HERCULIS</b> si presenta con un color Rosso Rubino molto intenso e profondo . Il profumo è quasi ammaliante infatti sembra che si fondano in un bouquet ricco e complesso i frutti piccoli neri e le spezie .
A sapore è abbastanza sapido ben equilibrato, con buona freschezza , tannini fini e persistenti . La gradazione alcolica e di 13,5% vol. </span></span></span></div>
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<b>Abbinamenti : </b>come altri vini rossi questo vino si sposa benissimo con piatti di carni rosse , selvaggina e formaggi di medio/alta stagionatura .
A mio parere questo Vino raggiunge la perfezione se degustato con la Greviera di Ozieri e i Salumi (guanciale, salamoino, salsiccia ecc.. ) del Salumificio BARDANA di Chilivani ( già recensito nel blog ) .</span></span></div>
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Anonymoushttp://www.blogger.com/profile/08841041190771071508noreply@blogger.com0tag:blogger.com,1999:blog-2769595178282279938.post-24616217423912328822015-12-03T15:26:00.001-08:002015-12-03T15:26:27.419-08:00Il vermentino INCONTRU di Berchidda recensito da Giovanni Melis<span style="color: #cc0000; font-size: large;">Lo<b> Chef Garpez</b> non poteva che affidarsi a un esperto di vini per recensire un vermentino, anzi credo uno tra i piu esperti della materia ad Ozieri sicuramente, sia in vini che in tutta la merceologia del bar, il caro amico <b>Giovanni Melis</b>, titolare del bar <b>Palace Cafè</b> ad Ozieri.</span><br />
<span style="color: #cc0000; font-size: large;">Quest'oggi ci parlerà del vermentino<b> INCONTRU </b>di Berchidda delle <b>Tenute Aini</b>: </span><br />
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<span style="background-color: white; line-height: 15.36px; text-align: left; white-space: pre-wrap;"><span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Il vino <b>INCONTRU</b> bianco è un Vermentino di Gallura DOCG ,ha un colore chiaro e brillante , un aroma originale , un gusto fruttato e ben bilanciato .
<b>INCONTRU</b> nasce dall' attenta selezione delle uve Vermentino prodotte con sapienza e passione nei vigneti situate nelle colline di Berchidda
Rispetto ad altri Vermentino prodotti nel territorio, INCONTRU ha un impatto che sorprende, grazie a una spiccata morbidezza e un equilibrio che comunque non nascondono le note di acidità tipiche del vitigno.
Un Incontro di freschezza aromatica ,sapidità, colore e morbidezza dà origine al Vermentino dell'azienda <b>TENUTE AINI </b>.</span></span></div>
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Gradazione alcolica 14.00 vol.</span></span></div>
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Temperatura di servizio 8/10 gradi </span></span></div>
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Oltre i classici abbinamenti tipici dei bianchi, in particolare tutte le pietanze a base di pesce (ottimo con i crostacei) ed i formaggi a pasta molle con media stagionatura,<b> INCONTRU</b> è il partner ideale per accompagnare alcune tra le espressioni più ricercate della cucina internazionale, su tutte sushi e tartare.
Un vino bianco senza controindicazioni o effetti collaterali grazie soprattutto alla volontà di privilegiare il lavoro in vigna rispetto a quello in cantina. Chi apprezza i vini bianchi, ma non gradisce l'effetto acido che spesso questi comportano, troverà in<b> INCONTRU </b>una piacevole sorpresa!</span></span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 15.36px; white-space: pre-wrap;">BUONA DEGUSTAZIONE.....</span></span></div>
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Anonymoushttp://www.blogger.com/profile/08841041190771071508noreply@blogger.com0tag:blogger.com,1999:blog-2769595178282279938.post-19881126453656833142015-12-03T05:42:00.003-08:002015-12-03T05:42:34.069-08:00Le casadinas della cooperativa Oz-El di Osilo<span style="color: #990000; font-size: large;"><b>La cooperativa Oz-El </b>vi aspetta per presentarvi i suoi prodotti tipici: dai dolci freschi e secchi al pane ,all' ottima gastronomia casereccia , ai vari tipi di miele sardo etc...</span><br />
<span style="color: #990000; font-size: large;">Oggi vi presentiamo le tipiche<b> casadinas</b> di Osilo , preparate col formaggio fresco come da tradizione, appena sfornate.....</span><br />
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<span style="color: #990000; font-size: large;">Vi aspettiamo numerosi nel nostro punto vendita in Via Bellieni,22 a Sassari </span></div>
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<span style="color: #990000; font-size: large;">Contattateci al numero 079/42408</span></div>
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Anonymoushttp://www.blogger.com/profile/08841041190771071508noreply@blogger.com0